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| Books LLC : Duck Dishes: Peking Duck, Duck Confit, Oritang, Pressed Duck, Czernina, Tit Canh | |
| Author: |
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Books LLC
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| Title: |
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Duck Dishes: Peking Duck, Duck Confit, Oritang, Pressed Duck, Czernina, Tit Canh |
| Moochable copies: |
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No copies available |
| Topics: |
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| Published in: |
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English |
| Binding: |
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Paperback |
| Pages: |
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30 |
| Date: |
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2010-05-25 |
| ISBN: |
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1156892597 |
| Publisher: |
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Books LLC |
| Weight: |
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0.13 pounds |
| Size: |
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5.98 x 9.02 x 0.04 inches |
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| Description: |
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Product Description
Purchase includes free access to book updates online and a free trial membership in the publisher's book club where you can select from more than a million books without charge. Excerpt: Peking Duck, or Peking Roast Duck is a famous duck dish from Beijing that has been prepared since the imperial era, and is now considered one of China's national foods. The dish is prized for the thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is often eaten with pancakes, spring onions, and hoisin sauce or sweet bean sauce. The two most notable restaurants in Beijing which serve this delicacy are Quanjude and Bianyifang, two centuries-old establishments which have become household names. A variant of the dish known as crispy aromatic duck has been created by the Chinese community in the United Kingdom. Duck has been roasted in China since the Southern and Northern Dynasties. A variation of roast duck was prepared for the Emperor of China in the Yuan Dynasty. The dish, originally named "Shaoyazi" (), was mentioned in the Complete Recipes for Dishes and Beverages () manual in 1330 by Hu Sihui (), an inspector of the imperial kitchen. The Peking Roast Duck that came to be associated with the term was fully developed during the later Ming Dynasty, and by then, Peking Duck was one of the main dishes on imperial court menus. The first restaurant specialising in Peking Duck, Bianyifang, was established in the Xianyukou, Qianmen area of Beijing in 1416. By the Qianlong Period (1736-1796) of the Qing Dynasty, the popularity of Peking Duck spread to the upper classes, inspiring poetry from poets and scholars who enjoyed the dish. For instance, one of the verses of Duan Zhu Zhi Ci, a collection of Beijing poems was, "Fill your plate... More: http://booksllc.net/?id=282854
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http://bookmooch.com/1156892597 |
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